Vegetable Stock

V is for vegetable—and versatility. Double the recipe, freeze half, and make this your go-to stock when cooking soups, stews, and pasta and rice dishes.

1-cup servingServings

Ingredients

1 large yellow onion, sliced

2–3 leek tops, washed and chopped

3 ribs celery, sliced

2 large carrots, sliced

1/2 lb. white mushrooms, sliced

1 large potato, sliced

6 cloves garlic, smashed, skins left on

1 tsp. salt

1/2 tsp. whole peppercorns

6 sprigs fresh parsley

3–4 sprigs fresh thyme

2 sprigs fresh oregano or marjoram

5 fresh sage leaves

1 bay leaf

Preparation

Combine all ingredients and 10 cups water in stockpot, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes. Strain, pressing as much liquid from vegetables as possible. Discard solids.